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3. Preheat large sauté pan on medium-high 2-3 minutes. Place oil in pan, then add one-half of the shrimp; cook 2-3 minutes on each side or until golden. Drain on paper towels; repeat with remaining shrimp.

4. Combine preserves and horseradish in microwave-safe bowl; microwave on HIGH 1-2 minutes, stirring once, or until melted. Stir sauce and serve with shrimp.